Name: Turkish kidney bean salad (barbunya pilakli)
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6
Ingredients: 500 gram red kidney beans, soaked overnight in water to cover, or 3 x 400 g cans, rinsed, drained; juice of 1 lemon, plus extra to serve; 1/2 cup (125ml) olive oil; 2 onions, chopped; 3 garlic cloves, chopped; 1 large potato, cut into small cubes; 2 mild green chillies, seeded, diced; 2 carrots, cut into small cubes; 6 tomatoes, diced; 1 cup chopped parsley

Ingredients

500 gram red kidney beans, soaked overnight in water to cover, or 3 x 400 g cans, rinsed, drained

juice of 1 lemon, plus extra to serve

1/2 cup (125ml) olive oil

2 onions, chopped

3 garlic cloves, chopped

1 large potato, cut into small cubes

2 mild green chillies, seeded, diced

2 carrots, cut into small cubes

6 tomatoes, diced

1 cup chopped parsley

Method

1.Drain soaked beans and place in a large saucepan. Cover with water. Bring to boil and cook for 1 1/2 hours, until tender but mushy. Drain beans, reserving 1 1/2 cups cooking liquid. Add juice to reserved liquid and set aside.

2.Heat oil in a large saucepan on low. Saute onion for 5 minutes, until soft and pale golden. Add garlic, potato, chilli and carrot Cook for another 5 minutes. Stir in freshly cooked reserved liquid and tomato, or canned beans with and tomato. Season to taste and cook for another 20 minutes.

3.Stir in parsley, reserving a little to garnish. Serve at room temperature, sprinkled with reserved parsley and drizzled with a little extra lemon juice.

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